Chicken & Biscuit Pot Pie
Chicken and Biscuit Pot Pie 
Video and Recipe by @amandafrederickson
For the filling:
1 stick butter, unsalted 
1/2 cup all-purpose flour
3 to 4 cups chicken stock 
1 onion, diced 
4 stalks celery, diced
4 carrots, thinly sliced
1 tsp. salt 
1 lbs. Yukon Gold potatoes
4 cups cooked chicken, cubed
For the biscuit topping:
4 cups all-purpose flour
2 Tbs. baking soda
1 tsp. salt
1 stick unsalted butter, frozen then grated, plus 1 Tbs. melted unsalted butter
2 cups buttermilk 
Flaky sea salt
In a large Dutch oven or heavy bottomed pot, melt the butter over medium heat. Add the flour to make a roux and whisk until completely combined. Cook for about 1 minute.  Add 3 cups chicken stock and whisk to combine. Bring mixture to a boil, reduce to a simmer and cook whisking occasionally until mixture is thickened slightly, about 4 to 6 minutes. 
Add onions, celery, carrots, potatoes, thyme, sage, and salt and simmer the mixture covered for 10 minutes or until vegetables are fork tender. Add the chicken and frozen peas and cook until warm. Add remaining 1 cup of chicken stock depending on how thick you like your pot-pie filling. 
Pour the filling mixture into a 12” x 9” baking dish. Set aside to cool slightly while you make the biscuit topping. 
Pre-heat oven to  375°F. 
In a bowl whisk to combine the flour, baking soda, and  salt. Add the butter and toss to combine until evenly incorporated. Add the thyme, rosemary, and black pepper. Add the buttermilk and stir until just barely combined. Place biscuit mixture on a well-floured surface. Gently roll the mixture out into a 15” x 12” rectangle. Using a 2” round cutter, cut out 20 biscuits. Place place biscuits on top of pot pie mixture. Brush the tops of the biscuits with melted butter and sprinkle with flaky sea salt.  You may have extra biscuits depending on the size of your baking pan. You can freeze any extras for a later use!
Bake pot pie for 30 minutes or until the tops of the biscuits are golden brown. 
Serve immediately. Makes 8 to 10 servings.